Walnut-Roquefort Shortbread

1. 1

   Blend all ingredients in processor until dough forms. Divide dough in half. On lightly floured surface, form each piece into 11/2 inch diameter cylinder. Wrap and chill until firm, at least 4 hours. (Can be prepared ahead and refrigerated 3 days or frozen 1 month).

2. 2

   Preheat oven to 425 degrees F. Cut dough into 1/3 inch thick rounds. Place on ungreased baking sheets, spacing 1/2 inch apart. (Let frozen dough soften at room temperature 20 minuets before baking.) Bake until edges are golden brown, reversing position of baking sheet once, about 10 minuets. Transfer to paper towels. Serve shortbread warm or at room temperature.

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